Tuesday, July 17, 2012

True Grit

Before I get started, I think it’s
important to note that Chris and I started a 5 day cleanse this morning! After
an amazing weekend full of booze and junk food in New Orleans, we decided it
was the right time.

I don’t want to give away too many
details yet but so far, so good, and we’ll be sharing our experience on the
blog once we’re done. So yeah, if you see us this week, be kind and don’t feed
the animals…we’re on a cleanse!

I’ve noticed recently (and we’re surely
not the only ones) that grits, the southern breakfast staple, have become wildly
popular, especially this summer. It seems like they’re on every menu, at every
wedding reception, and in every Pinterest recipe, and I’m TOTALLY on board. I
love grits! Chris (aka Grits Mama) orders them for brunch every week…she’s
become a bit of a grits snob.

I love them for being gluten-free, but
I’ve loved them since forever. My brother and I used to eat them for breakfast
as youngsters. I used to enjoy mine with sugar and butter, and I think Arlo
liked cheese grits, which is another reason why I love grits so much…they’re so
multifaceted! They can be enjoyed at any meal with the right additional
ingredients.

Here are a few of my favorite grit-pins
I’m dying to try (post-cleanse).

We’ve been missing our crock-pot meals
this summer, so Chris found this intriguing recipe on Pinterest that combined our
current grits obsession with our crock-pot desires, so we decided to give it a
whirl!

So this was another
one of those nights where I worked late, then had Frisbee until 9:00PM, so my
sweet little Chris nugget made all of this on her own. She’s the best.

I got home, ate off
of the china, and it was delicious—spicy, but delicious.

Here’s what she had
to say for next time:

If
you’re not a huge spicy foods person, Maybe use ½ the amount of chili sauce and
replace it with your favorite BBQ sauce (ours is Sweet Baby Ray’s) – our mouths
were on FIRE, almost so much so that we couldn’t eat it.

The
grits were AMAZING. We’re going to use the grits part of the recipe again as a side
dish.

Just writing this
post is making me hungry for real food, so I’m going to keep it short and
sweet. I’ll share our NOLA adventure later this week. Here’s a sneak peak. It’s
pretty much my new favorite place.

1 comment:

About Me

24 and doing my thing. With this blog, I plan to support, inspire, and document my journey through life as a gluten-free non-cook. I have days where I’m tempted beyond belief, I have days where I can’t for the life of me decide what I want to eat, and I have days when I can’t get enough, so stay tuned!